1 - Corned Beef Brisket, (mine was 5 lbs.)
6 oz. Orange Marmalade (or Apricot preserves)
2 Tbsp. Light Brown Sugar
2 Tbsp. Brown Mustard (Dijon, Spicy, Whole Grain - choose your favorite)
Place your corned beef into a slow cooker along with it’s packet of seasoning and cover with water. Cook on low for 8 hours. Just before the time is up on the slow cooker, preheat your oven to 325 degrees. Mix the glaze ingredients together in a bowl. Prepare a roasting pan by spraying it with non stick spray. Place the roast in the pan and spoon on the glaze covering the complete top of the brisket. Roast for 30 minutes to set the glaze. Remove from the oven and let it set for 10 minutes before slicing against the grain. Enjoy!